1 cup Arborio Rice
3 cups chicken stock
2 shallots, finely chopped
1/2 cup of white wine (dry, Chardonnay or the like)
1/2 cup grated Parmesan cheese (grated better than shredded, melts more completely)
salt and pepper to taste
2 tablespoons butter
2 tablespoons olive oil
In a saucepan, heat chicken stock to a very low simmer.
In a separate, larger saucepan, heat the butter and olive oil, add the shallot and sauté until nicely softened (3-5 minutes).
Add Arborio rice and mix well with the butter/oil/shallot combination until all the grains are well coated.
Add heated chicken stock a half-cup at a time, stirring frequently allowing the stock to absorb. When half the stock has been used, add white and let that absorb, then continue until all of the chicken stock is used.
Stir in grated Parmesan and stir until fully incorporated.
Serve immediately.
This recipe is a base for many great options, from mushroom to seafood risotto so use your favorite ingredients to create any number of great side or main dishes!
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Welcome back to the kitchen buanacera we’re making risotto tonight and uh one of the reasons i’m doing this is a very practical reason so uh from time to time i auction off a charity dinner and so i use my company fullveo’s italian sausage and we plan a dinner hello rob and what
We do is is i donate that dinner to a charity and then we auction it off to the highest bidder and we make a five course italian meal in the winter’s home we don’t do it here and and we we make a fair amount of money
For the charity which is a nice thing to do and i have one coming up on friday night we auctioned off for coachella valley volunteers in medicine and so part of the five course meal was of course a little appetizer lori nice to see it and one of the appetizers that most
People really enjoy we made them before a couple about a month ago we did aaron cheney the risotto bowls but i pre-made the risotto and i just we kind of went through the steps to make the arancini themselves so tonight we’re going to make the risotto because on
Friday i got to serve resonables tom nice to see you captain good to see you hello david walt i’m a gold you love the ghoul uh so actually i’ve got my whole setup for for doing the the fried risotto balls hello josh with joshua carr uh from desert theatricals congratulations
On a great run i heard that the forum was fantastic cheers to you guys having a little since i was making italian food i got my brother and sister-in-law brought in a montepulciano the brutso so we’re having that hope everybody is uh enjoying their evening how my in-laws
Are watching dana rollin so we’re gonna make risotto and then later tonight i’m gonna turn it into risotto balls and the nice thing is you make them throw them in the fridge and then when you’re ready to serve them on friday i’m gonna take them over to the home where we’re
Serving them it’s over in thunderbird it’s going to be a nice evening and you put them in the oven for about 20 25 minutes and they come back they’re crisp they’re ready to go but you got to start with really good risotto and risotto is
It’s an easy dish in a lot of ways some people don’t want to make it because it’s a lot of work and it is it’s time-consuming work so we’re going to go through the steps and we’ll get the risotto going um i thought about this recipe and is it an
Exciting recipe i don’t know about that but if you don’t make risotto at home you might find this enjoyable and and maybe a little informational as well sydney cheers let me try this oh that’s velvety goodness all right so for our risotto i’m gonna need some shallots chopped
Onions fine i like shallots because they’re a little more delicate george thanks for tuning in come on over i got my chicken stock bill cinco nice to see you i didn’t see liz when i was at gelson’s today so you monica you you can’t are you kidding
Me roommate should be loving the risotto all right so we got some shallot we’re gonna saute that up we’ve got parmesan cheese which we’re going to add in a little bit later a little white wine i’ve got some chardonnay so that’s a really good choice you’re going to need a little olive oil
Got some great olive oil hello ke so i’ve got this pan heating and so what i want to do i’m going to take a couple of tablespoons of butter just a nice chunk of butter we’ll put that in the big pan arthur okay all right i won’t you’re not here um
Monica once you once you make the right recipe it’ll be great all right so we’re gonna put our olive oil and our butter in the pan here over here i’ve got my chicken stock heating up uh you can use chicken stock 100 you can kind of blend it with chicken stock
White wine which we’re going to do or you can use chicken stock and water i don’t recommend using all water hello ann alan nice to see now you don’t want to boil the chicken stock you just want to bring it up to temperature because the trick to risotto it’s it’s a bit
Of a process and so what we’re going to do is we’re going to start over here in the big pan and then once we get the the arborio rice there are a couple different kinds of rice you can use for risotto i got this lovely box superfino italian imported arborio rice
Product of italy kolavita not expensive easy to find i’m not going to say a word art you’re not here so there all right uh we’re making dinner for 10 people so i want to make 20 risotto balls so everybody can have two hello jan so
I’m going to open up my rice i’ll use this whole box which is fine that’ll be plenty now the first thing we’re going to do i’m bringing up my olive oil and my butter to temperature i know your wedding is too oh my gosh that’s incredible congratulations to jan and jim now i’m
Going to take my lovely chopped up shallots gonna put them in there the whole thing uh that is it was like one big shallot and then a little one chopped up all right so we got that in there bring my temperature up a little bit i want that to sizzle a little and
So what we’re going to do is saute this and not for a long time you don’t have to really you know cook them down the shallots because we’re going to add in the rice and randy we’re going to add in the arborio rice and the thing that’s important about this you’ve
Got your butter and your olive oil and you want to add in the the rice itself with the shallot in there and then you want the rice to absorb a little bit of that butter and the olive oil and that’s going to open up that grain of rice
And allow it to absorb more of our liquid the wine and the chicken stock and you’re gonna do this a little bit at a time again it is a process but it’s really worth it when when guests enjoy risotto and this is a great dish just as you know you can
Serve it with everything you can put you know porcini mushrooms shrimp scallops asparagus anything like i’m just going to make good old-fashioned parmesan cheese risotto because i’m going to turn it into arancini risotto balls a little bit later but you can this is a great base for so
Many great dishes i like to make risotto with a little asparagus and then put a nice fillet on top of it oh the special ingredient love absolutely all right so we’re sauteing a little bit of this shallot again you can use a white or yellow onion if you want to do that
I find the shallots just a little milder a little softer uh so i like that with my risotto all right got the shallot sauteed up a little bit i was thinking about doing risotto tonight it’s just practical because i’ve got this big dinner for a whole bunch of
People hello francesca nice to see you so i thought you know i’ve got to make a risotto anyway we haven’t done it together so we do it tonight but i also thought it’s a little bit like um jaja gabor’s fourth husband on their honeymoon he walked into the suite and
He looked and he said i i know what to do and i know how to do it but i’ll be damned if i know how to make it interesting we’ll try to make making risotto interesting tonight for you guys all right so we’ve got the shallot sauteing nicely and we’ve got our
Chicken stock nice and warm not boiling just you want to warm that up and you’re going to keep it on that heat just going to cook that a little bit now we’re going to add in our arborio rice and put the whole box in there that’s one pound okay so it’s two cups
So with two cups you’re gonna need about six cups of liquid to make it work out right all right so that’s a fair we’re gonna make this gonna be a big pot of risotto all right now we’ve got the risotto in there and i want you guys to see this
I’m gonna bring you a little closer get you down in here so you can see that i’m going to turn that light off you can see okay now you can see it better all right so you can see the arborio rice in there and we want to blend that beautifully with the olive
Oil the butter and the shallot we’re just going to mix that around until the rice looks like it’s coated and it’s going to turn a little darker as the grain absorbs a little bit of that butter and olive oil and i’m probably going to throw a little more butter in there just
Because i like a little more butter so it’s one of those dishes where you combine the butter and the olive oil and that’s all good get a little butter fat in there and we’re gonna put the parmesan cheese and that’s about the last step uh as the rice is
Really nice it’s absorbed a good bit uh uh oh there’s a question here i didn’t see it uh process more garlic a necessity uh ah it’s just a dark it’s a dark it’s not really red it’s just dark um i don’t put garlic in my risotto you certainly can if you
Like it i use just the shallot because i like it sans garlic i think garlic’s a little strong for the result i like my risotto nice and creamy and rich hello ed oh you uh my pots they’re called the green pan and i got them online
I tried to shop local but i got these at overstock.com they’re they’re nice they’re good they’re no stick they work pretty well for what i’m doing all right we’ve got our rice nicely coated with our olive oil and butter and the shallot is fully incorporated in there now
What we’re going to do we’re going to keep the heat fairly even not too high underneath the risotto because you don’t want to scorch the bottom of it and we are going to slowly add our chicken stock in about a cup of a cup at a time
We’ll start with a little more because this is a big pot so i just want to cover the rice you can see how it’s covered and now the other aspect of this it’s a lot of stirring so just be prepared to be standing at the stove and doing a lot of stirring
So we’re going to do that so this is going to be the first course in the dinner that i’m serving our fulvio’s italian dinner on friday night we are doing aaron cheney and the last time we made these i made them with the roasted red pepper
The coulee the sauce that i make with roasted red peppers and so we’re going to do that as well the nice part about this dinner is we give them a lot of food nobody leaves hungry we do a full five courses hello john gordon so we’re going to start with the arancini
Which this is the very basis for our arancini right here so i make everything from scratch we start that way so we do the arancini and then one of the other things that i like to do i really love prosciutto wrapped around melon my wife doesn’t oddly she’s cause she
Doesn’t like the melon but what i do make instead i do sort of a deconstructed version of that and i think we’ve made this before uh i use a chilled cantaloupe soup and it’s a cantaloupe little white wine and a little orange juice you blend that all up there’s no cooking it’s just
Blending and then you chill it you ladle that in the bowl and then you put some creme fraiche on top and then i take prosciutto and i crisp it up in the oven and i crunch that on top and so that’s our soup course and so it’s a
Little variation on prosciutto and melon you get the nice cantaloupe soup it’s sweet but it’s not too sweet and it’s balanced with the salty prosciutto really nice little version of that we do a different salad for each of these dinners these folks requested a traditional caesar salad and
I when i do a caesar salad i use a traditional i make the the dressing right in front of everybody table side you rub the bowl with uh garlic my buddy bob ware taught me his recipe and it’s really fantastic uh i i don’t use anchovy fillets i use
Anchovy paste in my caesar dressing which is is fine but the fun part is i make it jerry vale and reed avail where uh rita is still a great friend of mine of course jerry has passed but they gave me this giant salad bowl so
The fun is i get to take jerry bale’s salad bowl and make the caesar there like he used to do which is kind of nice All right we’re just going to keep adding as it absorbs and the thing about this is hello laura vestri is watching my italian friend bona serra i don’t know what time it is you’re in prato she’s just outside of florence laura laura vestry was one of the exchange
Students when i was a 16 year old we did an exchange program from charlottesville virginia to uh prato and poggio acano which are two little towns uh outside of florence about 10 kilometers north of florence and we saw everybody about five years ago when we went to italy on our honeymoon
They arranged a little reunion for all of our our exchange group it was really fun and then we reconnected on facebook so we get to see everybody all right so we’re letting that slowly absorb turn the heat up just a little bit the one thing is you want to be careful
Don’t overheat the bottom of your risot especially when you’re making a big batch like this and it will be easy to do so you got to just monitor that heat keep this from boiling keep this from scalding those are the two things you have to do
Oh hey that’s a art you’re exactly right we do need to do that my good buddy brett core celebrating his birthday brett happy birthday to you pal uh i think it’s um his wife is much much younger than he is i think brett’s turning 77 today but uh lucky two sevens
Brett i told you i’ll uh you bring over the jack and i’ll provide the ice and we can have a drink together no he’s he’s not he’s not in the 70s yet i don’t think um brett happy birthday to our good buddy bretton and his lovely wife mary uh mary who works for
Uh coachella valley volunteers in medicine so that’s how i’ve gotten involved with that organization and that’s what the dinner is for on friday night they bought that at their big auction this year so i don’t remember what it went for went for about four grand
We sold two of them so we made about eight grand for the for the charity and uh so i we do that i’ve done those for different charities coachella valley volunteers and medicine we sold three of those dinners for the girlfriend factor earlier this year so i’ve got a number of
These charity dinners that we’re going to be doing so anyway happy birthday brett and mary you’re a saint not just for your work with volunteers in medicine but you know being married to brett all right oh alan yes i’m actually very much italian my real last name i use
Evans which is my mother’s maiden name but my family name is aya cheta we’re napolitan so i come by this italian food kind of kind of naturally my mother loved risotto my father did not any form of rice he didn’t care for which is really funny to me uh
But mom loved it and so we would have it on occasion often when dad was popped at a lot of consulting he worked for the epa uh right when it was first started during the nixon administration and subsequently for the carter administration um so pop would go to dc
For a few days at a time and so then we would have the opportunity to have all the things that he didn’t like to to eat hello andy andy khan the the greatest musician you’ve never heard of he’s on the radio with me on kpsf on the weekends nine o’clock
Tune in enjoy andy and his great stories and great music great playlist he played with the turtles and a whole bunch of other groups always good to see you my friend all right so we’re stirring this in you can see when you start with the risotto the first couple of cups of liquid
Absorb fairly quickly but that’s why you saute the the grains of rice in the butter and the olive oil you let them open up just a little bit i’m going to put a little salt and pepper in here but remember we’re using parmesan cheese in this so you’re not going to need as
Much salt and i used a low sodium chicken stock because i don’t want this to be overly salty uh you want to be careful about that i did use salted butter all right center that there we go all right so i think you guys can see how that’s coming along uh
Oh oh well that sounds really good and anchovies and olive oil trader joe’s trader joe’s has a lot of good stuff they really they really do i do a lot of my shopping at galson’s because they always have everything i need um and they’re you know like jensen’s their their california
Brand jensen’s is more local of course as well but i like gelsen’s is also close to the house it’s easy to get to you can always find pretty much what you need one thing that is hard to find um oh there was wine yes there is wine
We’re going to put a little wine in just a little bit i’m going to let these open up a little bit more and then in addition to the chicken stock i’m going to add about a cup of wine i want it overpowering and since i’m making these
Into the fried risotto balls one of the things that i really want to be careful about is making sure that it’s a terrible camel ring sorry making sure that when the risotto so what happens is once i make this risotto i’m going to lay it
Out in a pan brent core is online that he actually is watching that hey brett i i wished you a happy birthday earlier and i don’t know that you saw it and i told people that we we thought it was your 77th birthday i said i was
Kidding but i want to wish you a happy birthday there’s mary mary i’m making the risotto tonight for uh joe’s coachella valley volunteers in in medicine dinner so i’m getting ready throughout the week when i get ready for those dinners i make a little bit of
Time i’ve got risotto to make i’m going to make some homemade meatballs our veal and ricotta meatballs that’s the main dish so they get risotto they get soup they get salad they get meatballs and fulvios italian sausage on the pasta of their choice and i then make our homemade cannoli filling so
That’s going to be good stuff that’s the five courses that we are doing for joe hello scotty it’s your it’s your birthday tomorrow well happy birthday scotty a lot of birthdays going on zoe nice to see you so we’re drinking a a monte pulciano tonight this is very nice
Normally most people if you’re making risotto you’re going to drink the white wine because you have it open but i don’t i don’t drink much white wine all right now we’re going to add in about a cup of our white wine this is just a chardonnay it’s a it’s actually an unoaked chardonnay
Which folks in the house tend to prefer so we’re gonna keep our heat up and we just add this in nice and slow and let the risotto slowly i’m gonna let it bubble around the edges then you know it’s uh the liquid is starting to absorb nicely
Susan lavon you’re a white wine person okay my wife is my wife likes both whites and reds uh but she likes usually a chardonnay at least to start to start with uh and you know depends on what we’re eating uh but she’s certainly drinking but she’s really come to like these unoaked
Or lightly oaked chardonnays so and that’s it’s a good balance in your risotto a chardonnay a little bit of that oak because you’ve got the parmesan cheese it’s a nice creamy texture and so you want a wine that kind of goes with that a pinot grigio is
Probably going to be a little too sharp and too fruity you don’t want that in your risotto and you’re going to cook a lot of the alcohol out of it obviously but you want to be left with that nice flavor steph howard’s watching nice to see you steph
All right so we’re going to let that continue to absorb and this is again this is a pretty giant pot i’m making i got to make 20 risotto balls out of this and i saw i wanted to be a little firmer in texture perhaps than if i were serving it
Just as risotto because again we’re going to have to form it and make aaron cheney out of it so there’s a fair amount of liquid in there and now we’re going to let that just slowly set up and in a few minutes now we’ve used take i want you to look at
This we’ve used just about half of our chicken stock already and the risotto is coming along i just added the wine and some more chicken stock so it’s covered up but in a little bit you’ll see those grains continue to absorb and they’ll they just drink this liquid it just is
Amazing how fast it absorbs but again you got to keep stirring and you add it a little bit at a time and let it soak in because risotto is really a very delicate dish at the end of the day even if you’re going to turn it into aaron cheney it’s
Got to be that way so we’ll continue to do that hello cardinal and then once we finish that and i won’t keep you on the whole time but we’ll get get to the point where we’re putting in our parmesan cheese so you can see it start to kind of turn into that creamy
Goodness the arborio rice uh native to italy i don’t know that it was originally native to italy but that’s where this stuff comes from uh late that we were watching the movie oh very good well tell jen uh tell jen on saturday i said hi anyway uh you’ll find the pretty basic
Instructions on the box again risotto is pretty easy dish it’s just a time consuming dish and so you give yourself some time to do it but i do recommend highly getting like a colavito or another italian brand the arborio rice some people think that you actually put cream
Heavy cream into risotto to get it that creamy that that is not the case uh the this the creaminess actually comes from the rice itself as you continue to add the liquid and stir it and the and the grain of rice starts to break down a little bit
The starchiness comes out as a very very creamy liquid when it combines with your chicken stock and the wine and then you put some parmesan cheese in there which is going to help bind it when i make the risotto balls but it also just adds to that creaminess and it
Really is just a lovely wonderful texture i love risotto it’s great as a main dish it’s great as a side dish and when you when you get the right balance when you put just enough wine you get that little hint of it it’s really really a wonderful thing and when
We make them into arancini you get that crispy crust on the outside and the creamy rice and then in the middle a lot of people like to put like a little bolognese or beef and peas in the middle which and the sicilians make really big arancini i’m going to make them a little
Smaller and the only thing i’m putting in the middle is some fresh mozzarella cheese so you get the creaminess of the of the rice the crunchy outside and then in the middle you get that little delight of fresh mozzarella uh i am drinking someone just asked who has it
Oh zoe zoe i am drinking a monte montepulciano uh it’s a villa charina it’s a product of italy it’s a very nice bottle of wine i believe my brother-in-law and sister-in-law brought this when they were here last weekend we didn’t know but shocking that there was an unopened
Bottle of wine on one of those weekends but it’s open now hello carol nice to see you carol’s watching is really nice the nice thing about this mango pulciano it’s soft it’s kind of velvety and it’s not it’s not super super dry it’s not like one of those that makes you go
You know a lot of italian wines are really dry and a little acidic all right let’s turn our attention back to our risotto lori’s watching good to see you i’m gonna bring this back down i want you guys to see what’s going on all right you can see it’s bubbling a little bit
I’m keeping it at the right temperature you don’t want to scorch the bottom of this oh it’s really nice and one thing i want to do is test we’re we’re a long way from done on this dish don’t worry i’m not going to keep you on
The whole night uh but let’s check out and see just how far along we are the wine flavor is right that’s perfect more garlic scrapers i like garlic in most things i just don’t put it in my risotto um i like them i like the shallot shallot onion flavor we’re i’d
Say three quarters of the way there that rice still has got um it’s a little crunchy so we’re going to continue to add here’s another cup or so of chicken stock like that so we’re getting there i’ll post the full recipe and again it’s super easy it’s a couple tablespoons of
Butter a couple tablespoons of olive oil two shallots diced really nicely throw them in there saute that in your olive oil and butter and then you add in the arborio rice with just the butter the and the olive oil and the shallot and you stir the rice around until it absorbs a little
Bit uh you want that nice the the butter and the olive oil to absorb into the grain of rice it helps it open up and it will allow it to absorb your chicken stock and of course a little bit of that wine too it will allow those grains to
Open up and absorb the liquid that you’re going to add a little bit better so and it also gives you a really nice little flavor because remember when you just saute the grains with that shallot and your olive oil and butter you’re really kind of imparting a lot of
Flavor up front so that when the risotto was done it’s really bursting with those flavors particularly you get a little bit of that chow flavor in there which is not and if you want to put some garlic in there some people do we never did growing up mom never put
Garlic in the in the risotto and my mother was not italian she was a sweet gal from virginia welsh descent but she learned all of the great italian recipes from my grandmother on my dad’s side so it was nice we got to share a lot of different recipes we have some great old
Southern virginia recipes uh my mother’s buttermilk fried chicken is one that uh i’ve never been very good at making it but she made a fantastic fried chicken all right we’re going to continue to simmer this you can see how quickly that liquid just soaks right in hello paul lemon paul’s watching
All right and we’re at the point i want to get a little more liquid into the risotto before i add our parmesan cheese near the end of the process we’re going to add about a cup of parmesan cheese a little more a little less depending on how much risotto you’re
Making uh and again this this i’m making a full pound two full cups so this is gonna be a fair amount of risotto and so i’ve got a fair amount of parmesan to go in there we’ll continue to add our liquid and now it’s basically a waiting game
You just got to be real patient and that’s the that’s the chief ingredient in risotto is a little patience and once that liquid absorbs will be at the point where we can add our parmesan cheese and then once we do that of course if you wanted to serve this as a main dish
Chop i like to do asparagus so i would chop up asparagus points toss it in right at the very end stir it into the risotto and then you can serve it of course porcini mushrooms any kind of mushroom seafood risotto is obviously big we’d throw a little saffron in there
To give it a little color uh do some saffron and some scallops or shrimp always nice a seafood just pairs beautifully with risotto uh and it does break the one rule i always say never put cheese on seafood we just don’t do it but with risotto you’ve got to have the parmesan
In there so it’s going to be a cheesy seafood dish cheers everybody um and i don’t know if my brother-in-law and sister are watching but if they are thank you for that bottle of wine all right this is beginning to boil just a little bit so you want to keep stirring
All right now we’re going to add our parmesan i’ve got to about the point where we can do that add that in i like to add in a little bit of thyme and get it fully incorporated oh that’s nice really nice all right and this is also going to help
Firm up the dish and when i’m making the arancini it’s always nice to make sure that you get a nice compact rice ball that’s easy to roll in our egg wash and the bread crumb and turn it into those lovely golden crispy oh you can see the cheese look at that
That is so nice all right so we’ve got our parmesan cheese in there parmigiano reggiano i got just a little bit more liquid add in and then what i’m going to do is cover the pot and let that rice really oops sorry guys let that rice really soften up
So that it’s just absolutely tender and and perfectly cooked you don’t want any hint oops i think i might need a new tripod that one’s not holding up very well uh so you want you don’t want to even a little hint of crunchiness you don’t want your risotto firm it’s going to be
Nice and soft supple and that creamy texture and you can see we’ve added the parmesan you can see how creamy and delicious this is beginning to look look at that just a little salt and pepper parmesan shallots butter and olive oil that is it’s as simple as it gets
Uh and again the trick is just patience slowly adding your liquid letting it absorb doing it a little bit at a time adding in the parmesan cheese late in the process because if you put it in too early hi carol carol hill is what neil is watching um
If you put the parmesan in too soon you’ll start to see it separate and you’ll get that the a little bit of the oil coming out of the cheese and that will you know float to the top so you want to add it in later you don’t want to
Overcook the parmesan cheese so it stays nicely incorporated into the rice itself so if you want to serve this as a side dish you got that option it could be a great main dish with what whatever protein you might want to put in there seafood is the traditional porcini mushrooms again
I like to serve it what i what i’ve done before is you know you make the part the risotto the parmesan risotto i put fresh asparagus on top instead of adding it into because then you get that nice presentation and then i put a filet about this big lay it on
The side and kind of prop it up on top of the pile of risotto so you get this really nice presentation and it turns out pretty nicely but tonight i’m going to be turning that lovely pot of risotto into aaron cheney the fried risotto bowls which will be
Served friday night at our coachella valley volunteers and medicine dinner hello mr chris long i was talking about you today uh i ran into joe smith who of course you guys i don’t know that you overlapped in dayton but uh he said if i saw you tell you hello so
I’m seeing hello hope you’re doing well buddy uh lori thanks all right guys we’re just about done with the risotto there’s just a little bit more liquid to go in there and we’ll be serving up and i’ll be turning it what i’m gonna do once that’s done i take
You lay it out in the pan if you’re gonna make aaron cheney and we’ve done this where i think i showed this to you put it in your pan lay it out i still i do still owe you 20 bucks uh chris long we bet on football
I don’t know how i ended up down 20 bucks this season i won a lot of games but then we’re going to lay the risotto out on the pan we’re going to make it a nice even flat layer going to throw it in the fridge let it
Set up and then i’m going to cut it up into squares equal squares and we take those wrap them around a little uh mozzarella and then we put them back in the fridge let them let them firm up and then we roll them in egg wash breadcrumb and
Then we deep fry them super easy but again it’s a process hello david rosenberg nice to see you so our let’s give one last look over here at the risotto i think we’re oh this is actually looking really good so you can see it bubbling just and you
Can see just how creamy it is it’s really starting to to shape up beautifully ah look at that good looking risotto a little more of our liquid in there that’s gonna just about do it for the chicken stock that’s six cups of chicken stock that we had going and once that’s
Absorbed this risotto is going to be perfect soft supple velvety creamy oh it’s good stuff let’s try a little bit more just to make sure we’re on the right track oh oh yeah that is just about there the last of our legend is in we only have that much to go all right
We’ll of course post some pictures i already posted pictures of the year and cheating i made i made aaron cheney for it’s very traditional for uh italians and sicilians to have arancini on easter because of course they and you make them in the shape of i made
Them kind of round you’re supposed to make them in the shape of an egg that’s the way it’s supposed to work uh so this is my second batch of arancini for the week but we’ve never made the risotto together and i just wanted to give you this it’s a great basic simple recipe
It’s easy to make and your family will love it it is a staple in italian households and uh if you love mashed potatoes or rice pilaf swap out that for a little risotto on any given meal that you’re making and it’s gonna just really uh jazz up any dish you’re gonna love it
Listen guys thank you very much for spending some time with me in the kitchen make this risotto recipe i’ll post the full recipe right here on facebook and these videos stay on facebook but i also put them on my youtube channel which is patrick evans in the kitchen you can find all the
Recipes we’ve done you can find the aaron cheney recipe there as well so now you can make the risotto and make the eranchini the risotto balls it it’s always fun to do a little cooking on wednesday and it’s always fun to spend some time with you thank you
Very much for stopping by and we’re looking forward to seeing you again next week right here in the kitchen